vegetable chowder

vegetable chowder
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup margarine
  • 1 cup chopped celery
  • 1 cup cauliflower, chopped
  • 1 cup diced carrots
  • 1 cup fresh chopped broccoli
  • 3 cups water
  • 3 cubes chicken bouillon
  • 1/2 cup all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 3 cups shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups milk


  1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

04/06/2017
vegetable chowder, recipe PT15M PT1H 5 455 calories

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